Spiced Lentil Carrot Mix (Print Version)
# Ingredients:
→ For the Salad
01 -
3 cups cooked French green lentils (made from 1 cup uncooked)
02 -
4 cups shredded carrots (roughly 8 medium ones)
03 -
3 celery stalks, chopped small
04 -
1/2 medium red onion, diced finely
05 -
1/2 cup mint leaves, chopped small
06 -
1/2 cup golden raisins or tiny currants
07 -
1/2 cup crunchy walnuts, pepitas, or sunflower seeds (toasted)
08 -
1/3 cup sliced Kalamata olives (skip if you want)
→ For the Dressing
09 -
1/4 cup good olive oil
10 -
3 tablespoons squeezed lemon juice
11 -
2 tablespoons dark balsamic vinegar
12 -
1 teaspoon turmeric powder
13 -
1 teaspoon ground cinnamon spice
14 -
1 teaspoon cumin powder
15 -
1/2 teaspoon smoky paprika
16 -
1/4 teaspoon hot chili flakes (skip if you don't like spicy)
17 -
3/4 teaspoon fine sea salt
18 -
Fresh ground black pepper as you like
19 -
1 teaspoon Dijon mustard spread
20 -
1 teaspoon pure maple syrup
21 -
2 garlic cloves, crushed small
# Instructions:
01 -
Grab a big bowl and mix your cooked lentils, shredded carrots, chopped celery, diced red onion, mint, sweet raisins, and whatever crunchy nuts or seeds you picked
02 -
Combine olive oil, lemon juice, balsamic, all your spices, mustard, maple syrup, and garlic in a small bowl or just shake everything in a closed jar
03 -
Drizzle your dressing over everything and mix it all up. Give it a taste and squeeze more lemon if it needs some zing
# Notes:
01 -
Stays fresh in your fridge for up to 4 days
02 -
Brighten up leftover portions with a splash of fresh lemon
03 -
Try swapping half the carrots with thin-sliced kale for variety